One of the things that I love most about cooking is making those classic recipes that my family absolutely adores. I know that regardless of when I make those dishes, my family will devour them. And for me, that’s what it is all about. Cooking a meal for the people that I love.

But I also try to spend my time as wisely as possible.

Weeknights are hectic. Weekends are jam packed. And I’m sure yours are as well.

That’s when I turn to tips and tricks to make things even easier for myself and my family, because seriously, when I’m feeling frazzled it definitely takes away from that loving meal and mealtime that I’m trying to make for my family.

Where am I going with all of this?

Well, I’m talking about one of my most loved side dishes that just goes with everything. Perfect mashed potatoes that are made even easier and a whole lot more quickly with my pressure cooker.

These Instant Pot Mashed Potatoes make one of my go-to side dishes throughout the week and especially for Sunday suppers. Everyone loves these mashed potatoes and they are just too quick and easy not to make them time and again!

I start by scrubbing and peeling six medium Russet or Yukon gold potatoes. I then stand them on their ends in my steamer basket inside of the Instant Pot and add a cup of water to the pot.

Update that I just had to share:

I made my Instant Pot Mashed Potatoes for our extended family Thanksgiving over the weekend and decided to try them without peeling the potatoes first. LIFE CHANGER!!! 🙂

Just scrub the potatoes well and pop them into the steamer basket of your Instant Pot. Then, once they have steamed, use a paper towel and simply wipe away the peeling from the potatoes. Yay!

Okay, back to the original recipe! 🙂

Arrange the lid onto the pressure cooker and then press the “steam” button on the Instant Pot.

You’ll want to make sure that you steam your potatoes for 10 minutes and let the Instant Pot vent naturally. The venting can take up to 25 minutes or so, but allows the potatoes to cook through for tender, perfectly cooked potatoes.

Carefully transfer your potatoes from the steamer basket to a large mixing bowl and go ahead and add your softened butter to the warm potatoes.

Mash your potatoes using a potato masher, working quickly to incorporate the butter into the warm potatoes. You’ll want to also gradually add your half and half or milk to your potatoes as you are mashing them for the creamiest mashed potatoes.

Continue to mash your potatoes, incorporating your half and half or milk, until the potatoes have reached the consistency that you like. You might not need all of the liquid called for in the recipe or you might even need a tad more. It just will depend on your potatoes and your preferences. Just remember to go gradually, because you can always add just a little more but don’t want to add too much and end up with soupy potatoes.

Then, stir in your salt and pepper and serve warm.

Here’s my Instant Pot Mashed Potatoes Recipe. I hope you love them as much as we do!

Instructions

Arrange scrubbed potatoes on their ends inside the steamer basket. Cover the Instant Pot and place vent on lid to "Sealed". Set the Instant Pot on "Steam" program and set time for 10 minutes.

When finished cooking, don't open the lid. Allow pressure to reduce naturally, about 25 minutes.

Remove lid and remove the steamed potatoes from the steamer basket, carefully wipe the peelings away with a paper towel and transfer to a large mixing bowl. Add the butter to the potatoes using a potato masher until the potatoes are well mashed. Slowly incorporate the half and half, mashing and stirring until just enough of the half and half has been incorporated and the potatoes are the consistency you prefer. Stir in the salt and pepper and serve.

Notes

The recipe is updated with information for peeling the potatoes before steaming or steaming the potatoes with the peelings on and then carefully wiping the peelings away with a paper towel once steamed.

Make-Ahead:Store mashed potatoes in an airtight container in the refrigerator for up to 7 days.

Freezer Friendly:Store mashed potatoes in a freezer-safe, airtight container in the freezer for up to 3 months.

First and foremost, DO NOT add milk of any kind (cream or otherwise) to mash potatoes… milk adds zero desirable flavor or texture to mashed potatoes, and can easily turn the whole thing into a watery mess. So why does every mashed potato recipe call for milk with the reason being to make the potatoes “creamy?” It’s like there’s some sort of conspiracy to ruin all of the mashed potatoes in America… there have been claims that when milk is mixed with potatoes it makes Soylent Green… It’s a conspiracy I tell you; just don’t do it, resist! Join a local Milky Potato Resistance Support Group. You will need a strong-willed sponsor to call when the urge is strongest around late November, and you feel like you just can’t resist any longer. For convenience, I left my phone number here, but so many calls poured in that I had to remove it; sorry, you may be on your own this year… good luck.

Thank you so much for this recipe. I’m still learning about my Instant Pot, but I do love it. My mother always cooked her potatoes in her pressure cooker so I’ve been wanting to try it in my Instant Pot. Yea for you for giving the recipe – and in time for the Holidays no less.

Hi Carol,
If you’re like me, little time savers are so helpful – especially at supper time or during the holidays! That’s one of the reasons I just love this recipe! I hope you enjoy them as much as my family and I do! Thanks so much! xo

Hi Irene,
This particular mashed potatoes recipe uses the Instant Pot, which is a type of pressure cooker, but you could make in another pressure cooker too. If you don’t have one, I have other delicious mashed potato recipes you may want to try. Thanks!